Tag: Delicioso!

Green Cake for Your Half Birthday

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Okay, it’s been a while since I last posted, but let me tell you… I’ve been a busy bee.

I haven’t really mentioned this before but aside from taking classes and writing my exit project, I also thought it would be a good idea to get a part time job.  Being the foodie that I am, I applied to work at a patisserie.

Sounds fancy, I know.  It is.  Sorta…

3 days a week, I’m surrounded by butter pastries.  It’s amazing.  Not only that but it’s fun all around, and I get to watch the chef make incredible goodies.

So basically, I’ve forgotten to take pictures of things but largely I haven’t had time to make anything aside from the most boring meals ever known to mankind (and in my world that basically means large salads with every vegetable and grain I can possibly add to it).

But today, at work, as the chef was making a chocolate cake with marzipan filling and green buttercream for a little boy’s birthday, I was reminded of something I made a few days ago.

A bright GREEN half birthday cake for my (Irish) former (but still near and dear) roommate, Christina (aka Boo).

The cake was a delicious Almond Raspberry Layer cake with green cream cheese frosting.

It tasted delicious.  It looked ridiculous.

But then again I think that’s a pretty good way to describe our friendship.  Amazing, but also pretty ridiculous.

Happy Half Birthday, boo.

Mango Pico de Gallo

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Friends, it’s hot.

I can’t deal.

This weekend is supposed to be in the 60s but honestly, that cool weather can’t get here fast enough.  Consequently, there’s noooooo way I’m turning on an oven, heck even the stove is getting lonely!

So what do you do when you really want to make something but it’s too damn hot?

Make something that doesn’t require an oven or a lot of cooking time. I have a suggestion…

Mango Pico de Gallo

1 cup mango, diced
1 onion, diced
1 jalapeno, seeded and finely chopped
2-3 tomatoes, diced
juice of 2 limes
1-2 tbsp (or more) fresh chopped cilantro
salt to taste

Combine all the ingredients in a bowl.  Toss together and serve with chips, tortillas, fish, rice, beans, sauteed greens, salads, etc.

Super easy, right?

I also have another suggestion: BBQ Tofu with Mango Pico de Gallo

Press, slice and marinate some tofu in your BBQ sauce of choice.  Using a handy George Foreman grill (or a pan or a BBQ), grill the tofu. On a plate, place one slice of grilled BBQ tofu, top it with some sharp cheddar cheese, top that with another slice of grilled BBQ tofu, then layer on some of the Mango Pico de Gallo.

Aaaamazing!  Sweet, smokey, spicy, salty, citrusy all in one delicious little package!

Perfect for a hot summer day!  You should probably enjoy this outside with friends and a cold beer.

Any other way would probably just be blasphemous.

Go make it now!

Goya Stuffed Tomatoes

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So I’ve been pretty bad about blogging this week.  I think it’s the combination of the heat, the start of classes, new part time job and my strange desire to do absolutely nothing at the end of most days.

I wish I could say my time away from this blog has been super exciting but sadly it hasn’t been.  I’ve been sort of underwhelmed with most things, cooking and blogging included.  But today I’ve decided to be my usual chipper self again.

I’m done being underwhelmed.

So a few days ago, I finally made something new today with fun ingredients.  Last week, I got a shipment of Goya products from Foodbuzz’s Tastemaker’s program.  It was perfect  because I didn’t feel like making something super complicated, but I’m not one to compromise on taste.  Consequently…

Stuffed Tomatoes

1 package Goya Yellow Rice, cooked according to instructions*
1 tbsp Goya olive oil
1 onion, diced
1 bell pepper
1 garlic clove
1 can of Goya Black Beans, or about 1.5 cups cooked beans
1 cup greens, chopped
A few large tomatoes
1 oz shredded cheese (optional)

Cook the rice according to the package instructions.  Actually don’t do that!  The package said to simmer the rice for 25 mins but mine was done after about 12!  It definitely would have burned if I had left it on for 25 mins.  Once rice is cooked, set aside.

In a pot, heat olive oil.  Add onions and peppers and cook for a few minutes until onions are translucent.  Add garlic, beans and greens.  Continue to cook for a few minutes, until the greens have wilted. Mix in the cooked rice.  Then you have a delicious tomato filling or just a tasty, versatile side dish on its own!

Should you have a ton of tomatoes from your garden or CSA like I did and actually want  stuffed tomatoes not just a delicious rice dish, core the tomatoes by cutting off the top and removing the center with a spoon.  Preheat your oven to 375F. Fill tomatoes with rice filling.  Sprinkle with cheese and bake for about 20 minutes. Allow to cool and enjoy!

Pretty delicious.  I’m definitely a fan of this yellow rice! Thanks for letting me try it out Goya!  I’m also excited to try out the Adobo Seasoning.  (P.S. You can get some Goya coupons on their website!)

Well off to do some reading and hit the gym!  Have a happy day!

Polenta Eggplant “Lasagna”

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Saturday was a serious cooking day.

Every year my department puts on a pancake breakfast for incoming Master’s students (second years are invited as well).  Naturally when the Biscotti Queen asked me to help, I couldn’t say no.  As a result, we calculated that I made about 300 pancakes (maybe more?).  Starting to think I should quit planning and work in food service.  Ha!

Then later in the day there were vegetables that needed to be used.  So I tried to pack as many vegetables into one dish as possible.  The result:

Polenta Eggplant “Lasagna”

1 medium eggplant
1/4 cup salt
1 tbsp olive oil
3 small onions, chopped
1 bell pepper, diced
2 cloves of garlic, minced
2 large tomatoes
1/2 jar of your favorite pasta sauce
1 3/4 cup corn meal (polenta)
7 cups water
1 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt (or to taste)
10 oz ricotta cheese (I used fat free)
4 tbsp grated parmesan cheese

Cut eggplant into 1/2 inch cubes.  Place in a large bowl, coat with 1/4 cup salt, let stand 15-20 minutes. Don’t worry your eggplant won’t be salty.

In the meantime, chop onions, bell peppers and one tomato.  Heat oil in a large pot and add onions.  While those cook for a few minutes, thoroughly rinse the eggplant and lightly pat dry.  Once onions are translucent, add the eggplant, bell peppers and garlic.  Cook for 5 minutes on medium heat.  Add one roughly chopped tomato and cook for an additional 2 minutes.  Add pasta sauce and simmer on low heat for 25-30 minutes.

Once your sauce is ready, turn off the heat and start making the polenta.  Combine cornmeal, water, onion powder, garlic powder and salt in a pot.  Bring to a boil, stirring occasionally.  Once it starts to boil keep stirring for 5-10 minutes until your polenta thickens and starts to come off the pot.

Then preheat the oven to 375F and assemble your lasagna.  First spread 1/3 of the polenta into a deep baking dish (I didn’t have a really deep baking dish so I used a 9×13 baking dish and a souffle dish), next layer on half the sauce, then spread with half the ricotta cheese and repeat.  Lastly, top with the last third of polenta.   Top with a fresh sliced tomato and sprinkle with a few tablespoons of Parmesan cheese.  Bake for 30 minutes and place under the broiler for a few minutes to get a crispy top.  Let sit for 20 minutes before serving.

Enjoyed with

new apartment mate (one of two), Anna.

And a glass of wine

Normally, I’m not a fan of white wine, but this was pretty great.  Maybe not the best pairing with this dish, but fantastic on its own!  Definitely recommended!

Off to catch up on Mad Men! Have a great night!

Chocolate Raspberry Layer Cake

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My mouth is watering just at the thought of this.

Chocolate Raspberry Layer Cake

Too rich, delicious and chocolately to describe in words.

Just make it and cut the slices small and/or be ready for a blissful chocolate coma.

No really, you don’t need a reason.  But if you do (like I did… 2 birthdays on the same day), then this is probably the best gift you could give anyone.

P.S. Happy Belated Birthday to Biscotti Queen, Matt and my sister!

Bourbon Bread Pudding

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I probably don’t have to tell you this but this Bourbon Bread Pudding was delicious.

I could probably sing it’s praises for days, but sadly it’s already gone.

Bourbon Bread Pudding

inspired by Epicurious

5 cups wheatberry bread, chopped into 1 inch cubes
1 1/2 cup sugar
2 tsp cinnamon
few shakes nutmeg
6 eggs
1 cup heavy cream
1 cup milk
2 tbsp bourbon
2 tsp vanilla

The night or a few hours before, put the bread chunks into a large souffle dish or other baking dish.  In a bowl combine the remaining ingredients in a separate bowl.  Pour half the milky liquid over the bread.  Refrigerate for a few hours or overnight to soak.

Preheat oven to 350F.  Pour the remaining milk mixture over the bread.  Bake for about an hour or until the top is crispy and if you put a knife in it, it comes out clean.

While it’s baking you can make a creamy bourbon sauce.

Bourbon Cream Sauce

3/4 cup heavy cream
1 tsp cornstarch
1 tbsp water
3 tbsp sugar
2-3 tbsp bourbon

Heat cream in a small saucepan.  In a small bowl combine cornstarch and water.  Once cream is just starting to boil, add cornstarch, stir and bring to a light boil.  Turn on heat and add sugar and bourbon and continue to stir.  Let it sit until it reaches room temperature.

Once your bread pudding is cooked.  You can either turn in onto a plate, like I did, or keep it in the dish you baked it in.  Pour half the bourbon sauce over the bread pudding then leave the rest to serve on individual portions.

I think the key to this is the wheat berries.

They add an amazingly chewy texture!

I wish I could rate the wheat berry bread recipe on Bob’s Red Mill’s website because to be perfectly honest the bread on its own is bland and NOT tasty.  However, when turned into this deliciously sweet creation, it is nothing short of amazing!

If you use another bread, I suggest adding 1/2 cup of cooked wheat berries into the mix just to get the nice chewy texture.

This weekend is the last weekend before classes start.  Summer is coming to an end.  I know this sounds nuts, but thank goodness!  I’m ready to be busy!

That being said, I’m going to finish an application!  Have a great weekend!

P.S. Tortilla tutorial coming!

Croissants

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Buttery.  Flaky.  Delicious.

That’s all I can say.  I only ate half of one, but it was more than enough.

Croissants are one of those things I was dying to make.  But seriously.  So. Much. Butter.  I felt like a combination of Paula Deen

and Ina Garten

So croissants happened, and I don’t think I want to do it again any time soon.  Not because it was time consuming but maybe more butter than I can handle (and I can handle butter).

But I must say they were oh so good!  Fun project for when you have a lot of time on your hands.

Have a great day!

Indian Feast!

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I’m back!  I went to Florida for a few days to visit some friends, cousins and an aunt!  Fun all around!  Beach, lots of food and family!  It was a nice break from the internet and taking pictures of food, but I’m ready for more blog fun!

Before I left last week, the Biscotti Queen and her fella came over to help me eat some vegetables before my trip.  Here’s another little known fact about the Biscotti Queen: in India, the little boy she lived with called her the Chapati Queen.  I had to put that nickname to the test.

What is chapati?  Everytime you go to an Indian restaurant, you probably order naan or roti, right?  Chapati is a similar flatbread, cooked on a skillet.  Only a few simple ingredients: whole wheat flour, all purpose flour, salt and water.

Mix 1 cup whole wheat flour and 1 cup of all purpose with a 1/2 tsp salt.  Add 3/4 cup water, knead until smooth.  Divide into 10-12 balls and roll into thin circles.

Cook on an ungreased, hot skillet for about 30 seconds each side.  You can also toast it on the stove like such

Then brush with butter and sprinkle with salt.  Mmm sooo good!

Serve it with something tasty like Baingan Bharta and Fennel Rice for a quick and easy Indian inspired meal!

Baingan Bharta

from Manjula’s Kitchen

1 medium eggplant
2 tomatoes
1 jalapeno or green chili
1 bell pepper (I used a strange yellow variety)
1 tsp ground ginger (or 1/2 tbsp fresh chopped)
1-2 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp tumeric (I completely forgot to add this and it still tasted good)
1/2 tsp cayenne
salt to taste (or about a tsp)
1/4 tsp garam masala
1 tbsp fresh cilantro, chopped

Microwave the eggplant 8-10 minutes, until tender.  Allow to cool then peel and dice.  Set aside.

In a blender, blend together the tomatoes, jalapeno (or green chili) and ginger.  Set aside.

Heat oil in deep pan or pot.  Once oil is hot, add diced bell pepper and sautee for 2 minutes.  Remove from pan with a slotted spoon and set aside.  Next, add cumin and coriander to oil and stir.  Add in the blended tomato mixture, add tumeric and cayenne.  Add eggplant and bring to a boil.  Using a wooden spoon, mash the eggplant along the side of the pot for about 10 minutes.  By the end you should have a lumpy mash.  Lastly, stir in garam masala and cilantro.

Serve with Chapati and Fennel Rice with Raisins!

Eating with your hands is recommended!  After our delicious feast, Biscotti Queen and boy were pooped.  Aren’t they adorable?

BUT that didn’t stop us I from finishing up something we’d been wanting to make for a looong time!  Stay tuned for that!

Olive Oil Biscuits

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Sometimes I just feel the need to bake.  Can’t help it.  It just needs to happen.

Obviously, I also had to break in my new (to me) oven!  My oven in my previous apartment was the size of an easy bake oven (okay so maybe I’m exaggerating).  This one is even smaller, and it only has ONE RACK!

For my first creation in my new mansion…

Olive Oil Biscuits

adapted from Care 2 Make a Difference

1 cup whole wheat pastry flour
1 cup all purpose flour
2 teaspoons baking powder
1 tsp sea salt (or to taste)
2 tablespoons olive oil
3/4 cup buttermilk (or 2 tsp of white vinegar + enough milk to make 3/4 cup)

Preheat oven to 500F.  Combine all the ingredients.  Turn dough onto a floured surface. Roll to 1/2 inch thick.  Using a biscuit cutter (or a cup like I did) but into 6 circles (or whatever shape you choose).

Bake 7-10 minutes or until golden brown.

Not gonna lie.  I ate 3 for lunch.  Not one of my finer moments but definitely healthier than eating 3 KFC biscuits, right?

I guess that should also tell you how tasty they are 🙂

Tomorrow, I’m going to Empire Farm Days for my internship.  Should be fun!  I hope I get to pet a goat or something.  Have a great night!

Vegetable Black Bean Enchiladas

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My CSA this week was one of the best!  I’m not sure if it’s that I missed it since I haven’t been able to pick it up for about 3 weeks or it was just outstanding.

Kale, Green Onions, Sweet Peppers, Jalapenos, Eggplant, Beets, Parsley, Basil, Lettuce, Cabbage, Tomatoes, Oh my!

Wayy too excited.  Another exciting thing was this

Maseca to make tortillas!  Just add water!

I’ve been going TORTILLA CRAZZYYYY!  Yesterday, all the talk of families made me miss my own.  Naturally, Guatemalan breakfast came to the rescue: Black Beans, Eggs, Sour Cream and Homemade Tortillas.

Today I decided to combine the two wonderful things: Handmade Tortillas + CSA Vegetables.  Result = Black Bean Vegetable Enchiladas


Vegetable Black Bean Enchiladas

1 tbsp olive oil
2 small summer squashes, chopped
1 medium onion, diced
1 bell pepper, diced
1 jalapeno, seeded and finely chopped*
2 cups greens (spinach, kale, beet greens, etc.)
2 cups black beans, cooked
1 1/2 tbsp cumin
1 1/2 tbsp chili powder
1/2 tbsp paprika
salt and pepper to taste
12 tortillas (handmade or store bought)
2 cans enchilada sauce
2 oz cheese (optional)

In a large pot or pan, heat oil.  Add onions and squash.  Cook until onions are translucent.  Add red pepper and jalapeno, cook for a few more minutes.  Add beans, spices and greens (I used beet greens), cook for a few minutes until the greens have wilted.  Now you have the delicious filling that is a wonderful side dish on its own as well!

Next, take a tortilla, spread some of the filling in the center and roll like a taquito/flauta.  Place on a 9 x 13 baking dish.  Repeat until all 12 tortillas are rolled or you run out of filling.  Pour enchilada sauce over the tortilla rolls.    Sprinkle with cheese (I used string cheese, because that’s how I roll but I bet chedder or monterey would be better).

Let the tortillas soak up the liquid for at least 30 minutes.  In the meantime, clean up and preheat the oven to 350.  Bake for 20 minutes.  Allow to cool and serve with a dollop of sour cream (or greek yogurt) and some chopped green onion!

*Please use gloves when chopping the jalapeno!  I had a terrible experience over 4th of July weekend where jalapeno got in my eye, saturated my contact and pain ensued!  Trust me take the precaution.  Use gloves!

Deeeeelicious!  Wayyyy better than a lot of the stuff at Mexican restaurants.  I generally don’t like Mexican restaurants because the food a lot of times isn’t that great.  Refried beans and sour cream covered in cheese is not my idea of a delicious Mexican meal. Maybe that’s the food snob in me 🙂

Are you a fan of Mexican food?